Enjoy the tasty goodness of a Peach Cobbler in a soft and chunky pound cake baked to decadent perfection. You’ll surely love every bite of this bundt cake, from the tasty base up to the sweet, beautiful drizzle. Take a slice or two of this amazing dessert made with real peaches, I won’t judge you!
If there’s one thing I really like about fruity cakes, it’s that most of them are made with real ingredients. Personally, I like making my cakes from scratch because that way I can alter the taste to my preference. But more than that, I get to play around with real fruits, chocolate, and other flavors you can think of!
Today’s cake recipe takes the essence of an old-fashioned peach cobbler and bakes it into a softer treat. My friends and I love this dessert, especially during our summer tea time. The best part about this dish is that you can serve it whether or not the fruit is in season.😉
- Peaches – You can use fresh, frozen, or canned! Of course, I prefer fresh ingredients in most, if not all, of my recipes. However, this dish is great for celebrations all year round, so feel free to use prepacked peaches.
- Pound Cake – This serves as the body of our dessert. The desert may be soft, but it’s actually dense with flavor. It’s called a pound cake because you only need a pound of each ingredient to make it. It’s what makes our cake delectably delicious!
- Cinnamon Sugar Mix – It’s amazing how this simple mix of cinnamon and sugar gives this whole dish its soul. The sweetness of the sugar blends with the cake while the cinnamon fills the whole cake with a distinct sweetness and aroma.
- Glaze – To top it off, a drizzle of delicious white vanilla glaze makes our dish a total knockout. It adds a smooth and sweet spike to every slice of our baked treat. Aside from adding flavor, it makes the whole cake pretty as well as aromatic.😍
How to Make Peach Cobbler Pound Cake
Peach Cinnamon Sugar
- Prep – Preheat the oven to 300°F/150°C. Peel and cut the peaches. (Photo 1-2)
- Prep the sugar mixture and add butter – In a small bowl combine brown sugar, cinnamon spice, and nutmeg. (Photo 3)
- Grease a large Bundt or tube pan – generously cover with cooking spray and set aside. (Photo 4)
- Add 1/2 of peach slice – Add half peach slice on the bottom of the pan in a single layer; set aside. (Photo 5)
- Sprinkle Cinnamon Sugar Mixture – generously cover the single layer of peach slices (Photo 6)
The Cake Batter
- Cream cheese and eggs – Add cream cheese and continue mixing for 2 more minutes. Stir in the eggs, a little at a time, beating the mixture well between each addition. (Photo 7 – 10)
- Cream Cheese and Egg Mix – (Photo 11)
- Mix flour, baking powder, and salt into the batter (Photo 12 – 13)
- Add vanilla extract and milk – Stir well until everything is fully combined. DO NOT over-mix. Scrape down the sides of the mixing bowl. (Photo 14)
The Cake Layers
- First Layer – First layer the peach slices (Photo 15)
- Second Layer – Spoon over half of the batter on top of the sliced peach, spread it out with a spatula. (Photo 16)
- Third Layer – Then layer the remaining peach on the batter (Photo 17)
- Fourth Layer – Sprinkle with the remaining brown sugar mixture and top with remaining cake batter. (Photo 18)
- Tap pans to remove air bubbles – Tap pans on the work surface to eliminate any large air bubbles. To be on the safe side, place it on a baking tray just in case you have any spills.
- Bake the cake and transfer to a plate – Bake at 300 until a tester inserted into the center comes out clean, 60 minutes or more. Transfer to a plate and let it cool. While the cake is cooking, make the icing.
- Make the glaze – Whisk together confectioners’ sugar, vanilla extract, and milk, adding a few drops more of milk, as needed to make the glaze smooth and pourable.
- Drizzle – To your heart’s desire, drizzle as much as you like over the cake with a fork or spoon. Slice and serve.
How to Process Fresh Peaches
Here’s a step-by-step process on how to peel and core fresh peaches.
- Skin the peach using a paring knife. If it’s already ripe, you can just peel it with your hands.
- Look for the natural line from the top to the bottom of the fruit and slice it from there. It’s a dent that makes the fruit look like a butt (🍑🍑).
- Separate each half using your hands, and the pit should naturally pop out. If it doesn’t, you can carefully scoop using a spoon.
- Place each half down and slice them lengthwise into about a quarter of an inch thick.
Storage and Making Ahead Instructions
Storing any leftover cake is super easy! What I do is slice the whole cake into portions and wrap them up individually to save fridge space. I use a bit of cling wrap to tightly cover each slice. Storing this in the fridge will give it a shelf life of 4-5 days.
I suggest NOT FREEZING this dish because thawed fruits tend to be watery, which can be bad for cakes. This also shortens the shelf life of the cake because of the added moisture. Fruits easily spoil after thawing down.
More Pound Cake Recipes You’ll Love
- Southern Pound Cake Recipe
- Cream Cheese Pound Cake
- Lemon Sour Cream Pound Cake
- Buttermilk Pound Cake
- Marble Cake
Watch How to Make It
Peach Cobbler Pound Cake
Cinnamon Sugar Mixture
- ½ cup brown sugar
- 1 tablespoon cinnamon
- ¼-½ teaspoon nutmeg
- ¼ cup butter, melted
- 2 tablespoons bourbon or rum
For the Cake
- 8 ounces unsalted butter at room temperature
- 2 cups granulated sugar
- 8 ounces cream cheese at room temperature
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- ⅓ cup milk
- 4 large peaches, cored and sliced
For the Vanilla Glaze
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk adjust to desired thickness
- Preheat the oven to 300°F/150°C. Grease a large Bundt or tube pan generously with cooking spray and set aside. Place half of the peach slices on the bottom of the pan in a single layer; set aside.
- In a small bowl, combine brown sugar, cinnamon, and nutmeg. Sprinkle half the sugar mixture on the peach, followed by melted butter and bourbon. Cream the butter and sugar at high speed in a stand mixer or using a hand mixer until it’s fluffy and looks white, 3-5 minutes.
- Then add cream cheese and continue mixing for two more minutes. Stir in the eggs, a little at a time, beating the mixture well between each addition.
- Mix flour, baking powder, and salt into the batter, followed by vanilla extract and milk. Stir well until everything is thoroughly combined. DO NOT overmix. Scrape down the sides of the mixing bowl.
- Spoon half of the batter over the peach slices and spread it out with a spatula. Then layer the remaining peaches on the batter; sprinkle with the remaining brown sugar mixture, and top with the remaining cake batter.
- Tap pans on the work surface to eliminate large air bubbles. To be on the safe side, place it on a baking tray just in case you have any spills.
- Bake at 300℉/150℃ until a tester inserted into the center comes out clean, 60 minutes or more. Transfer to a plate and let it cool. While the cake is baking, make the icing.
- Whisk together confectioners' sugar, vanilla extract, and milk, adding a few drops more milk as needed to make the glaze smooth and pourable.
- Drizzle as much as you like over the cake with a fork or spoon. Slice and serve.
Tips & Notes:
- How to tell if your cake is done? One of the easiest ways is to use the toothpick method. Take one toothpick and jab it until you reach the middle. Pull it out and check if it comes out clean. If it does, it’s done!
- How long should the pound cake cool before cutting? Generally, it takes about 10 minutes of resting time for cakes like this. I let it rest so that it perfectly cooks internally. Cakes often continue cooking even after its baked.
- Ripe or unripe peaches? Personally, I find using ripe peaches better for this recipe because it’s juicier, more flavorful, and easier to handle. Slicing and coring the fruit is also easier when it’s ripe.
- Speed up the ripening. All you need for this is a paper bag and your peaches. Place the fruit in the bag, lightly roll down the opening, and leave it for around 24 hours. The trapped oxygen in the paper bag should ripen up the fruit quickly. NOTE: Once peaches ripen, you should use them as soon as possible.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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